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Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach

Sunflower see/ds (Helianthus annuus L.) were roasted in an electric forced air oven for 15, 30, 45, and 60 min at 125, 135 and 145 °C. The effect of temperature and time on the flavor profile of the samples were evaluated by headspace solid-phase microextraction coupled with gas chromatography-mass...

詳細記述

保存先:
書誌詳細
出版年:Sci Rep
主要な著者: Guo, Shuangshuang, Na Jom, Kriskamol, Ge, Yan
フォーマット: Artigo
言語:Inglês
出版事項: Nature Publishing Group UK 2019
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC6683164/
https://ncbi.nlm.nih.gov/pubmed/31383910
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-47811-3
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